Ramen Noodles with Duck Breast
Soups • Chinese
Description
To make the duck broth, place the bird carcass and wings in a pot, cover with three liters of water, and simmer on low heat for two hours. The broth should be clear, so it’s important to monitor it to prevent boiling and skim off any foam that forms.
Ingredients
- Ground Black Pepper a pinch
- Duck Breast 1 piece
- Mild Chili Spice a pinch
- Orange zest a pinch
- Poppy seed paste a pinch
- Vegetable Oil 1 tablespoon
- Veal broth 10 fl oz
- Scallions 3 pieces
- Chinese green beans 0 oz
- Udon Noodles 5 oz
- Mild Chili Spice 0,1 pieces
Step-by-Step Guide
Step 1
Grind the black pepper, ground chili, poppy seeds, and zest in a mortar. Coat the chicken breast in the mixture and let it marinate for two hours.
Step 2
Lightly sauté the marinated chicken breast in vegetable oil, ensuring it remains slightly undercooked inside. After frying for five minutes on each side, remove from heat, cover with a lid, and let it rest for ten minutes.
Step 3
Trim the bottom five centimeters off the leaves of the Chinese cabbage. Bring the broth to a boil, season it with salt, remove from heat, and immerse the cabbage in the broth for five minutes.
Step 4
Cook one bundle of ramen noodles in salted water.
Step 5
Place the cabbage, noodles, and thinly sliced duck in a deep bowl. Pour in the broth, then sprinkle with finely chopped green onions and a couple of thin slices of chili.
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